Supervisor - Food & Nutrition Services, SMH

Responsibilities

• Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients.
• Interviews, hires, orients and coordinates training of new employees.
• Plans work schedules and assures adequate daily staffing for areas of responsibility.
• Handles time reporting and associated record keeping.
• Recognizes employees. Evaluates performance. Performs disciplinary action. Discharges subordinates when necessary.
• Attends employee grievances and NYS unemployment hearings as requested.
• Supervises the following areas to assure that sanitation requirements, quality standards and department goals are met and that the work is completed in a timely and cost effective manner:
• food inventorying, ordering, receiving, storage and distribution;
• hot and cold food production;
• ingredient control;
• diet office;
• patient tray assemble and delivery;
• patient snack and unit food stock assembly and delivery;
• ware washing;
• kitchen sanitation.
• Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus using both manual and computer systems.
• Assures that adequate food supplies are received (or appropriate alternate arrangement are made) in a timely manner to meet the needs of their respective customers while controlling food waste.
• Participates in collecting quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards.
• Coordinates maintenance of food service equipment in the main kitchen and on patient units.
• Schedules employees for, conducts and attends in-service programs, as appropriate.
• Counsels dietetic students according to defined learning objectives.
• Maintains security of food products and hospital property by limiting traffic through the main kitchen to authorized staff, locking doors and storage areas according to schedules, etc.
• Uses available resources to advise patient units of charges to trays corresponding to changed patient diets.
• Conducts monthly classes for USA's regarding the food service aspect of their job.
• Handles patient food-service related problems that are not solved by the usual procedures or timeliness.
• Makes recommendations for the annual capital budget process.

Requirements

• A high school graduate and 2 years in a supervisory capacity in Food Service or a related field; or an equivalent combination of education and experience.